SOLIS CHAMBER VAC PRO Mode D'emploi page 59

SE TTI NG TH E VA CU UM TIME
■
After plugging the machine in and switching it on with the ON/OFF button,
●
touch the Set button multiple times until the Vacuum Time display starts
flashing. Now, use the + and – buttons to set a vacuum time between 20 and
99 seconds.
Depending on the food and the bag size, the vacuum time can be adjusted.
●
The longer the vacuum time, the stronger the food will be vacuumed. The table
shown below gives recommendations to that:
GB
For Examples
General usage Standard setting, suitable for nor-
mal sized bags and all kinds of
meat and vegetables
Soft or fragile foods Bread, potato chips, fruit etc.
and those that need
to be vacuum sealed
gently
Normal bag sizes All bag sizes with a format smaller
than 22 x 30 cm (approx. DIN A4)
Large bag sizes, larger Large bags with approx.
foods 30 x 33 cm, filled
Foods that need to be Soups, sauces
vacuumed strongly,
liquids
Foods that need to be Marinating foods
vacuumed extremely
strong
116
Vacuum Time
(in sec.)
50
30 – 40
40 – 60
60 – 80
60 – 80
99
SETT ING THE SEA L TI ME
■
After plugging the machine in and switching it on with the ON/OFF button,
●
touch the Set button multiple times until the Seal Time display starts flashing.
Now, use the + and – buttons to set a sealing time between 3 and 9 seconds.
Depending on the ambient temperature and the moisture content of the food,
●
the recommended seal times vary. The table shown below gives recommenda-
tions to that:
For Examples
Normal vacuum bags Normal vacuum bag with dry con-
tents, at ambient temperature
Wet vacuum bags Wet PE-bags or thin vacuum bags
Normal vacuum bags at Usage in rooms below 12°C
cold or wet conditions
Moist/wet bags or cold Wet bags with moist resp. liquid
conditions foods
GB
Seal Time
(in sec.)
6
4 – 6
6 –7
7– 8
117